Low pH antimicrobial food composition

ABSTRACT

A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino acids in solution or in suspension. The food composition utilizes a low pH binary protein stabilizer system and a high total acidity--low pH bacteria stabilizer system.

This application is a continuation-in-part of application Ser. No.387,119, filed Feb. 13, 1995, now abandoned, which is acontinuation-in-part of application Ser. No. 08/058,226, filed May 10,1993, now U.S. Pat. No. 5,389,391.

This invention relates to nutritionally balanced food compositions foringestion along the digestive tract of a patient.

More particularly, the invention relates to nutritionally balancedliquid food compositions which have a low pH, extended shelf life, highantimicrobial activity, and which include protein in solution or insuspension.

In a further respect, the invention relates to a liquid food compositionincluding a low pH protein stabilizer system which, when the foodcomposition is heated to a high temperature to be sterilized, maintainsits homogeneity.

In another respect, the invention relates to a liquid food compositionwhich includes a low pH protein stabilizer system and exhibits unusuallylow aerobic and anaerobic bacterial activity for long periods of time atroom temperature.

Liquid nutritionally balanced food compositions are known in the art.See, for example, my U.S. Pat. No. 4,931,300 for "ANTIMICROBIAL FOODCOMPOSITION".

Liquid nutritionally balanced powdered food compositions like thosedescribed in my U.S. Pat. No. 4,931,300 have several potentialdisadvantages. Protein tends to precipitate from liquid solutions which,like the food composition in U.S. Pat. No. 4,931,300, have acidic pHvalues in the range of 2.0 to 5.5. In particular, protein tends toprecipitate from such liquid solutions when the solutions are heated toa high temperature to sterilize the solutions. Solutions with low pHvalues in the range of 2.0 to 5.5 are, however, often preferred becausethe acidity of the solutions normally provides a high level ofantimicrobial activity. Food compositions like the compositionsdisclosed in U.S. Pat. No. 4,931,300 are an exception and do not providea high degree of antimicrobial activity. This is evidenced by the factthat the food composition in my U.S. Pat. No. 4,931,300 must berefrigerated after it is reconstituted and must then be utilized withinabout seventy-two hours. Even though the seventy-two hour shelf life ofthe reconstituted food composition is relatively short, it is stillsubstantially longer than the shelf life of other comparable foodcompositions. See, for example, U.S. Pat. No. 4,112,123 to Roberts,where the shelf life of a comparable reconstituted refrigerated foodcomposition is only about twenty-four hours. Another problem associatedwith acidic aqueous food compositions of the type described in U.S. Pat.Nos. 4,112,123 and 4,931,300 is that identifying an appropriatestabilizer for the food composition is difficult. The stabilizer must beable to act quickly when the food composition is reconstituted as adrink, must not produce a composition which has excessive viscosity,must have an extended shelf life, and must be able to resist degradationdue to the acidic nature of the food composition.

Accordingly, it would be highly desirable to provide a liquid foodcomposition which would produce a low viscosity solution which has a pHin the range of about 2.0 to 6.5, has a high antimicrobial activity, hasan extended shelf life at room temperature, and which prevents proteinfrom precipitating or settling from solution when the solution issterilized at high temperature.

Therefore, it is a principal object of the invention to provide animproved food composition.

Another object of the invention is to provide a low pH liquid foodcomposition which includes alpha-amino acids or other protein and whichgenerally prevents protein from precipitating or separating from theliquid food composition.

A further object of the invention is to provide a nutritionally balancedliquid food composition which includes a low pH protein stabilizersystem which has a high antimicrobial activity and has an extended shelflife at room temperature.

These and other, further and more specific objects and advantages of theinvention will be apparent to those skilled in the art from thefollowing detailed description thereof.

Briefly, I have discovered a food powder composition which has a highantimicrobial activity and extended shelf life. The food compositionincludes from 6% to 28% by weight of a water soluble protein; from 4 to22% by weight of triglycerides of predominantly 6 to 26 carbon atoms inthe fatty acid chain; from 35% to 78% by weight of carbohydratesselected from the group consisting of corn syrup solids, trisaccharides,tetrasaccharides, pentasaccharides, hexasaccharides, dextrose, fructose,sucrose, maltose, oligosaccharides and high saccharides; from 0.01% to10.0% by weight of an emulsifier; from 0.1% to 8% by weight of an edibleacid; from 0.01% to 6% by weight of an antimicrobial agent selected fromthe group consisting of sorbic acid, benzoic acid, sodium benzoate,potassium sorbate, sodium sorbate, and potassium benzoate; and, from0.1% to 20.0%, preferably 0.2% to 5.0% by weight of pectin. The foodcomposition provides up to about three calories per cubic centimeter ofcomposition. On being reconstituted with water, the composition forms aliquid solution which has an osmolarity of 250 to 650. The pH of thereconstituted food composition is from 2.0 to 6.5, preferably 3.0 toabout 5.7. The water soluble protein is preferably whey protein or anyother acid stable protein or peptide. The water soluble protein forms asol in water. A sol is a fluid colloidal system, i.e., a dispersion ofsolid particles in a liquid colloidal solution.

The water soluble protein can be a whole protein or can be a partiallyhydrolyzed protein such as a protein alpha-amino acid, For purposes ofthe present specification, the term protein alpha-amino acids is definedto include any one or more of (a) monopeptides, dipeptides, tripeptides,and/or oligopeptides prepared by the partial hydrolysis of naturallyoccurring proteins or of artificially produced proteins, (b)monopeptides, dipeptides, tripeptides, and oligopeptides prepared bysynthesis and comparable to such peptides prepared by the partialhydrolysis of natural or artificially produced proteins, and (c) wheyprotein. Whey protein and other naturally occurring proteins arepresently preferred in the practice of the invention because of theirready availability and because they typically produce drinks which tastegood. Protein alpha-amino acids do not include amino acids which are notlinked or bonded to at least one other amino acid. In addition to or inplace of protein, amino acids can be utilized in the food composition ofthe invention which are separate from one another and are not bonded orlinked together to form protein.

Peptide alpha-amino acids help in reducing the pH of the foodcomposition, and consequently, in reducing the quantity of acidulantrequired in preparing the food composition. A peptide is any of a classof amides that are derived from two or more amino acids by combinationof the amino group of one acid with carboxyl group of another, thatyield these acids on hydrolysis, that are classified according to thenumber of component amino acids, and that are obtained by partialhydrolysis of naturally occurring or artificially produced proteins orby synthesis (as from alpha-amino acids or their derivatives). Adipeptide is a peptide that yields two molecules of amino acid onhydrolysis. A polypeptide is a polyamide that yields amino acids onhydrolysis but has a lower molecular weight than a protein and that isobtained by partial hydrolysis of proteins or by synthesis. Peptides areeasier to digest than whey and other proteins.

Peptides are prepared from hydrolyzing proteins of any kind, and arecommonly prepared by hydrolyzing egg, milk or soy. The proteins in egg,milk, and soy are examples of naturally occurring proteins.

For purposes of the present specification, the term "whey protein" isdefined to mean that water soluble or suspendible, essentiallyundenatured protein fraction derived from cheese whey which proteinfraction is, essentially, retained by an ultra-filtration membrane thatpermits lactose, lactic acid, and soluble salts to pass through themembrane. When protein is a naturally occurring protein and is specificand identifiable in terms of its composition and is not necessarilydependant upon a process for production thereof. Whey protein may beobtained by methods other than ultra-filtration, e.g., gel filtration.

The amount of protein alpha-amino acids or other water soluble proteinsused in the present powder food composition may vary widely, but formost applications from 4% to 22% on a dry weight basis is suitable,especially between about 15% and 20%.

The protein alpha-amino acids are essentially water soluble orsuspendible, and capable of being compounded for formulated into stableand pourable form in order to function in the manner required. Further,it is the protein alpha-amino fraction containing one or more of thetwenty alpha-amino acids, most of which have the general formula RCH(NH₂) COOH, that are synthesized in plant and animal tissues, that areconsidered the building blocks of proteins, from which they can beobtained by hydrolysis, and that play an important role in metabolism,growth, maintenance and repair of tissue.

Table 1 in U.S. Pat. No. 4,112,123 to Roberts shows a typical amino acidprofile for whey protein used in the present invention.

The alpha-amino acid proteins or whole protein utilized in the practiceof the invention are in the form of amino acids each of which is bondedto one or more other amino acids. Such alpha-amino acids are typicallynatural proteins, but can be "directly" produced by synthesis. As usedherein, natural protein is whole protein found in a plant or is proteinproduced by hydrolyzing one a whole protein which is found in a plant.

Medium-chain triglycerides (MCT's) utilized in the food composition ofthe invention produce a composition of low viscosity while concomitantlyproviding high caloric content and easily digestible compositions. Thefatty acid chains of medium-chain triglycerides are predominantlybetween about 6 and 12 carbon atoms, and are preferably utilized inconjunction with long-chain triglycerides (LCT's) in which fatty acidchains are predominately between about 14 to 26 carbon atoms.

The proportion of LCT's and MCT's in the powder food composition canvary widely, but typically is about 4% to 22% by weight, with 12% to 18%being an optimal range.

Any food grade emulsifier is used for present emulsification purposesand combinations for emulsifiers are used if desired. Any of the longfatty acid glycerol emulsifiers can be used, which normally have a C-12to C-20 esterified chain. Typical among these areglycerol-lactopalmitate or the stearate. Alternately, the propylenederived emulsifiers may be used, such as propylene glycomonosterate, orthe oleate, palmitate, and myristate. Likewise, the "Span" series ofemulsifiers may be used. These are well-known emulsifiers and are fattyacid partial esters of the sorbitol anhydrides (or sorbitan). One wellknown emulsifier is the "Tween" series of polyoxyethylene derivatives offatty acid partial esters of sorbitol anhydride. Tween 80 and Atmos 300are often used in combination. The well known Atmos series of mono anddiglycerides may be used. Also, lecithin is a suitable emulsifier. Theamount of the emulsifier is chosen to suit the particular powder foodcomposition, and generally ranges from about 0.01% to 10% by weight.

The powder food composition contains from 35% to 78% by weight ofcarbohydrates. The carbohydrates may be any of the digestiblecarbohydrates such as dextrose, fructose, sucrose, maltose,oligosaccharides, high saccharides, or mixtures thereof, depending onusage.

Vitamins, minerals, and other trace elements can be used to supplementthe food composition and for purposes of total nutritional balance.These supplements can be varied as desired by are typically equal to theRDA or greater based on 2,000 calories. Soy bran, rice bran, or otherfiber polysaccharides or sources of fiber can be included in the foodcomposition.

The powdered food composition includes 0.1% to 20%, preferably 0.2% to5.0%, by weight of a complex carbohydrate stabilizer selected from thegroup consisting of complex carbohydrates and carbohydrate derivativeswhich function to prevent the precipitation of protein when a food drinkcomposition formulated in accordance with the invention is sterilized tokill all microorganisms in the food drink composition. The complexcarbohydrates and carbohydrate derivatives are typically of plant originand function as a stabilizer which prevents the coagulation, clustering,and precipitation of protein in high temperature acidic conditions.Complex colloidal carbohydrate derivatives are presently preferred andcomprise pectic substances containing a large proportion of units (inexcess of 50% by weight of the pectic substance) derived fromgalacturonic acid and subdivided into protopectins, pectins, pectinicacids, and pectic acids. The presently preferred pectic substance ispectin.

Conventional coloring agents, such as the FDA colors, may be used, aswell as conventional preservatives, such as BHT and BHA. BHT and BHApreserve fats.

The food composition is provided in a powdered form having a relativelylow moisture content. The moisture content is, as is the case for manypowdered formulations, preferably at least below 4% by weight and morepreferably below 3% by weight. Such low moisture content provides aproduct having a shelf life of at least one year shelf stability atambient conditions if hermetically sealed.

The powdered form of the food composition may be reconstituted with aliquid. The liquid form of the food composition of the invention neednot be pasteurized or stored under refrigerated conditions. However, inone preferred form of the invention, the liquid form is sterilized at atemperature of a least 200 degrees Fahrenheit. During this sterilizationprocess, a novel low pH protein stabilizer system comprised of a pecticsubstance and methylcellulose prevents the precipitation of protein fromthe liquid at high temperatures. This stabilizer system is described indetail later herein.

The dried powder is reconstituted with any desired edible liquid. Thepowder is ordinarily partially dissolved and partially suspended in theresulting liquid form of the invention. While it is possible toreconstitute the composition with liquid such as alcohol, thereconstituting liquid will ordinarily be principally water. The watermay contain additional ingredients such as alcohol, glycerol, propyleneglycol, sugars and flavor.

The caloric content of the liquid solutions of the reconstituted foodcomposition of the invention is adjusted to any desired level up toabout 3 calories per cubic centimeter. One half to two calories percubic centimeter is preferred.

The osmolarity of the reconstituted food composition is in the range of250 to 650, but preferably is in the range of 275 to 350 mOSm per literof 1 calorie per cubic centimeter food.

The powder food compositions also include 0.1% to 8% by weight edibleacidulants such as malic acid, acetic acid, citric acid, lactic, acid,sodium acetate, fumaric acid, or an acidic salt such as sodium acetatein order to adjust the pH within the range of 2 to 6.5, preferably about3 to 5.7. This pH is critical to the extended shelf life of theinvention. Any pH in excess of about 6.5 is not preferred because suchallows greater microbial activity and minimizes the antimicrobialeffects of sorbates and benzoates utilized in the invention. A pHgreater than 6.5 is totally unacceptable because of the greatly reducedantimicrobial activity of the sorbates and benzoates critical to theinvention.

The antimicrobial activity of sorbic and benzoic acid is due primarilyto the undissociated acid molecule. Antimicrobial activity is thereforepH dependent and the estimated activity at any pH can be estimated asshown below in Table 1.

                  TABLE 1                                                         ______________________________________                                        EFFECT OF pH ON DISSOCIATION                                                              Percent Undissociated Acid                                        pH            Sorbic  Benzoic                                                 ______________________________________                                        3             98      94                                                      4             86      60                                                      5             37      13                                                      6             6       1.5                                                     7             0.6     0.15                                                    ______________________________________                                    

The food composition includes 0.01% to 6% by weight of a sorbate orbenzoate such as sorbic acid, benzoic acid, potassium sorbate, sodiumsorbate, potassium benzoate, sodium benzoate, and the like. Suchbenzoates and sorbates are crucial because at low pH values in the rangeof 2 to 6.5 they provide significant antimicrobial activity.

A novel low pH protein stabilizer system is utilized in the foodcomposition of the invention. Various conventional protein stabilizersystems will not function properly at the high temperatures used tosterilize the reconstituted food composition and permit the protein toprecipitate out of the reconstituted composition. I have discovered anovel low pH protein stabilizer system which effectively stabilizes theprotein in the reconstituted food composition of the invention at hightemperature. The low pH protein stabilizer food composition of theinvention also appears to produce an interactive synergistic effectwhich causes the bacteria count in the reconstituted food composition tobe low when the food composition is permitted to set exposed to the airat room temperature.

The low pH protein stabilizer system in the powder form of the inventionincludes, as described above, from 4% to 22% on a dry weight basis wheyprotein or other protein alpha-amino acid or protein and from 0.1% to20.0%, preferably 0.2% to 5.0%, by dry weight of pectin or anotherpectic substance. In addition, 0.001% to 10.0%, preferably 0.01% to4.0%, by weight of sodium carboxymethylcellulose or anothermethylcellulose is preferably, but not necessarily, utilized with thepectic substance because the carboxymethylcellulose and pectic substancesynergistically interact to effectively stabilize the aqueous foodcomposition which results when the powder form is reconstituted withwater. Utilizing whey protein or other proteins in the food compositionwithout pectin, with or without carboxymethylcellulose, is notacceptable because the food composition, when reconstituted, does notexhibit the ability to prevent the protein from precipitating out of thereconstituted solution at high sterilization temperatures. When,however, protein is utilized in combination with pectin and sodiumcarboxymethylcellulose a reconstituted food composition results which isunusually stable at high temperature and resistant to the growth ofaerobic and anaerobic bacteria. Samples of the reconstituted foodcomposition of the invention have been left exposed to the air for tendays and with the detection of fewer than 10 to 20 aerobic bacteria permillimeter of reconstituted food composition. The growth of so fewbacteria is highly unusual. Further, when bacteria were "dumped" intothe reconstituted food composition, the number of such bacteriagradually decreased over time until living bacteria no longer existed.

In another embodiment of the invention, a novel low pH bacteriastabilizer system is utilized in the food composition of the invention.Various conventional bacteria stabilizer systems require that the foodcomposition be refrigerated and will not function effectively a roomtemperature. I have discovered a novel low pH bacteria stabilizer systemwhich effectively halts the activity of aerobic and anaerobic bacteriaat room temperature. The low pH bacteria stabilizer food composition ofthe invention appears to produce an interactive synergistic effect whichcauses the bacteria count in the reconstituted food composition to below when the food composition is permitted to set exposed to the air atroom temperature. Total acidity equals the milliliters of a one molarNaOH aqueous solution required to neutralize the acid pH of one liter ofthe resulting drink. The acid pH of the drink is neutralized when a pHof 7 is obtained while titrating the drink with a one molar NaOH aqueoussolution. The total acidity of the drink of the invention is increasedby utilizing a buffer system which resists any change in the pH of thedrink. In particular, the sodium citrate and citric acid found in thecompositions of Examples 1 and 3 increase the total acidity of thecompositions. While any desired buffer system can be utilized in thepractice of the invention, sodium citrate, citric acid, potassium salts,calcium salts, and/or sodium salts are, by way of example and notlimitation, presently preferred. In the practice of the invention thetotal acidity of the resulting drink is greater than four, preferably isgreater than five, and under the most preferred conditions is greaterthan 5.4. The pH of the resulting drink is equal to or less than about4.9, is preferably equal to or less than about 4.75, and under the mostpreferred conditions is less than about 4.5. The combination of a low pHand high total acidity has been found important in providing a drinkwhich has a high antimicrobial capacity. Other comparable prior artcompositions do not utilize the pH-total acidity combination of theinvention. For example the PRECISION LR DIET (Trademark) compositionmarketed by Sandoz has a pH of about 6.8 and a total acidity of about3.6; the TOLEREX (Trademark) composition marketed by Norwich-Eaton has apH of about 5.5 and a total acidity of about 3.2; the VITAL HIGHNITROGEN (Trademark) composition marketed by Ross Laboratories has a pHof about 6.7 and a total acidity of about 3.2; and, the VIVONEX(Trademark) composition marketed by Norwich Eaton has a pH of about 5.3and a total acidity of about 5.1.

The low pH bacteria stabilizer system in the powder form of theinvention includes, as described above, from 4% to 22% on a dry weightbasis whey protein or other protein alpha-amino acid or protein andpreferably, but not necessarily, includes from 0.1% to 20.0%, preferably0.2% to 5.0%, by dry weight of pectin or another stabilizer substancesuch as guar gum, carrageenan, cellulose gum, modified cellulose gum,etc. In addition, in the low pH bacteria stabilizer systems, .001% to10.0%, preferably 0.01% to 4.0%, by weight of sodiumcarboxymethylcellulose or another methylcellulose is preferably, but notnecessarily, utilized with the pectic substance because thecarboxymethylcellulose and pectic substance synergistically interact toeffectively stabilize the aqueous food composition which results whenthe powder form is reconstituted with water. Utilizing whey protein oranother protein in the food composition without pectin, with or withoutcarboxymethylcellulose, is not preferred because the food composition,when reconstituted, does not exhibit the ability to prevent the wheyprotein from precipitating out of the reconstituted solution at highsterilization temperatures. When, however, whey protein is utilized incombination with pectin and/or sodium carboxymethylcellulose areconstituted food composition results which is unusually stable at hightemperature and resistant to the growth of aerobic and anaerobicbacteria. Samples of the reconstituted food composition of the inventionhave been left exposed to the air for ten days and with the detection offewer than 10 to 20 aerobic bacteria per millimeter of reconstitutedfood composition. The growth of so few bacteria is highly unusual.Further, when bacteria were "dumped" into the reconstituted foodcomposition, the number of such bacteria gradually decreased over timeuntil living bacteria no longer existed. Even when pectin and celluloseare not utilized in the low pH bacteria stabilizer system of theinvention, the novel low pH-total acidity combination of the inventionis important in preventing or minimizing the activity of bacteria in thesystem.

After the dried powder food composition of the invention (including thelow pH protein stabilizer system and/or the low pH bacteria stabilizersystem) is reconstituted it has an extended shelf life at roomtemperature of several days or more. The ratio of water to compositionwill vary with the proportion of the ingredients of the composition andwith the desired consistency required, as discussed above. By way ofexample, on a weight/weight basis of composition to water, the dilutionson a 100 gram basis can be:

    ______________________________________                                                    To make 100 grams                                                                             Approximate                                       Calories/ml.                                                                              solution        Viscosity                                         of solution gms powder*/gms water                                                                         (centipoises)                                     ______________________________________                                        0.5         18/82           <100                                              1           25/75           100                                               1.5         32/68           250                                               2           40/50           500                                               ______________________________________                                         *Powder of Example 1 below                                               

As would be appreciated by those of skill in the art, the amount ofwater admixed with a dried food powder composition to produce awater-dried food powder solution can vary widely as desired. The amountof water mixed with a dried food powder composition depends on thecalories/ml desired, the desired viscosity of the resulting water-powdersolution, etc. A water--dried food powder solution can include 25% to98% by weight water but preferably includes from 50% to 95% by weightwater.

The following examples depict the presently preferred embodiments of theinvention for the purposes of illustrating the practice thereof and notby way of limitation of the scope of the invention. In the examples, allproportions are by weight, unless otherwise noted.

EXAMPLE 1

The food composition in powder form was prepared by blending theingredients listed below.

    ______________________________________                                        Component                   Pounds                                            ______________________________________                                        SUGAR                       1592.000                                          WHEY PROTEIN CONC., (FORETEIN 35) (1)                                                                     660.700                                           CALCIUM LACTATE, PENTAHYDRATE (4)                                                                         76.100                                            NON DAIRY CREAMER (CREATIVE CREAMER                                                                       54.300                                            829) (2)                                                                      MALTODEXTRIN, M100 (POLYSACCHARIDES)                                                                      51.000                                            CITRIC ACID                 43.500                                            SODIUM CARBOXYMETHYLCELLULOSE (3)                                                                         10.000                                            PECTIN-CITRIC               35.000                                            EMULSIFIER (BEATREME 3581Z) (2)                                                                           5.200                                             SODIUM CITRATE              4.300                                             BETA CAROTENE, 1% DILUTION CWS                                                                            4.300                                             BIOTIN                      0.005                                             CALCIUM PANTOTHENATE        0.180                                             FERRIC ORTHOPHOSPHATE, DIHYDRATE                                                                          0.900                                             FOLIC ACID                  0.007                                             MANGANESE SULFATE, MONOHYDRATE                                                                            0.100                                             NIACINAMIDE                 0.316                                             POTASSIUM SORBATE           4.544                                             SELENIUM YEAST CONCENTRATE  0.900                                             VITAMIN B-1 MONONITRATE     0.025                                             VITAMIN B-12 1% DILUTION    0.010                                             VITAMIN B-2 TYPE S          0.028                                             VITAMIN B-6 HCL             0.040                                             VITAMIN C                   3.190                                             VITAMIN D3, 100 S.D.        0.100                                             VITAMIN E 50% S.D.          0.990                                             ZINC SULFATE, MONOHYDRATE   0.700                                             FLAVOR (Q.S.)               13.000                                            TOTAL                       2561.435                                          ______________________________________                                         (1) Wisconsin Dairies, Foremost Ingredients Group, Box 111, Baraboo,          Wisconsin 539130111; (608) 3568316.                                           (2) Beatreme Foods, 352 East Grand Avenue, Beloit, Wisconsin 53511; (800)     3287517.                                                                      (3) Aqualon Company, Little Falls Centre One, 2711 Centerville Road,          Wilmington, Delaware 19850; (800) 3458104.                                    (4) GallardSchlesinger Industries, 584 Mineola Avenue, Carle Place, New       York 11514; (516) 3335600.                                               

The approximate percent calories from the various ingredients arecarbohydrates 50.0%, fat 10.0%, and protein 40.0%. The carbohydratesincluded in the powder food composition include sucrose, dextrose,maltose, lactose, trisaccharides, tetrasaccharides, pentasaccharides,hexasaccharides, and higher saccharides. When 25 gm of the food powdercomposition is reconstituted with 75 gm of water the resulting mixturehas a caloric density (Cal/ml) of about 1.0; and, a total Cal/Nitrogenratio of about 160.

During the blending of the above-listed ingredients of the foodcomposition, agglomeration techniques are preferably employed to makethe resulting powder mixture more easily dispersed and soluble in water.

EXAMPLE 2

The 2561.435 pounds of the food composition powder of Example 1 is mixedwith 6538.000 pounds of water. The resulting drink provides 1.1 caloriesper cubic centimeter, has a pH of about 4.7, has an osmolarity of 300,has a viscosity of about 90 to 100 centipoise, has a total acidity ofabout 5.80 and has particles each having a size of less than about 100mesh.

EXAMPLE 3

One thousand grams of a food composition in powder form is prepared byblending the following ingredients in the proportions noted.

    ______________________________________                                                              WEIGHT PERCENT                                          INGREDIENT            Dry                                                     ______________________________________                                        SUGAR                 5.5                                                     WHEY PROTEIN CONCENTRATE                                                                            13.35                                                   FORETEIN 35 (protein alpha-amino                                              acids)                                                                        CALCIUM LACTATE, PENTA-                                                                             3.67                                                    HYDRATE                                                                       CREATIVE CREAMER 829 (fat                                                                           5.5                                                     emulsifier)                                                                   MALTODEXTRIN, M100    58.03                                                   (agglomerated)                                                                CITRIC ACID           2.2                                                     EMULSIFIER, BEATREME 3581Z (fat                                                                     .22                                                     emulsifier)                                                                   SODIUM CITRATE        .21                                                     VITAMIN PREMIX (Vitamins A, D, C,                                                                   .22                                                     K, etc.)                                                                      MAGNESIUM OXIDE       .18                                                     POTASSIUM SORBATE     .46                                                     PECTIN                10.00                                                   WATER                 .46                                                                           100.00                                                  ______________________________________                                    

The approximate percent calories from the various ingredients arecarbohydrates 50%, fat 10%, and protein 40%. The carbohydrates includedin the powder food composition include sucrose, dextrose, maltose,lactose, trisaccharides, tetrasaccharides, pentasaccharides,hexasaccharides, and higher saccharides. When 25 gm of the food powdercomposition is reconstituted with 75 gm of water the resulting mixturehas a caloric density (Cal/ml) of about 1.

EXAMPLE 4

Two hundred and thirty-seven grams of food composition powder of EXAMPLE3 is mixed at 76 degrees F with 832 milliliters of sterile distilledwater at 5:00 pm on May 11, 1992. The resulting drink provides about 1calorie per cubic centimeter, has a pH of about 4.6, has an osmolarityof about 300, has a viscosity of about 90 to 100 centipoise, has a totalacidity of about 5.85, and has particulate each having a size of lessthan about 100 mesh. Total acidity equals the milliliters of a one molarNaOH aqueous solution required to neutralize the acid pH of one liter ofthe resulting aqueous drink. The acid pH of the drink is neutralizedwhen a pH of 7 is obtained while titrating the drink with a one moleNaOH aqueous solution. The total acidity of the drink of the inventionis increased by utilizing a buffer system which resists any change inthe pH of the drink. In particular, the sodium citrate and citric acidfound in the compositions of Examples 1 and 3 increase the total acidityof the compositions. While any desired buffer system can be utilized inthe practice of the invention, sodium citrate, citric acid, potassiumsalts, calcium salts, and/or sodium salts are, by way of example and notlimitation, presently preferred. In the practice of the invention thetotal acidity of the resulting drink is greater than four, preferably isgreater than five, and under the most preferred conditions is greaterthan 5.4. The pH of the resulting drink is equal to or less than about4.9, is preferably equal to or less than about 4.75, and under the mostpreferred conditions is less than about 4.5. The combination of a low pHand high total acidity has been found important in providing a drinkwhich has a high antimicrobial capacity. Other comparable prior artcompositions do not utilize the pH--total acidity combination of theinvention. For example the PRECISION LR DIET (Trademark) compositionmarketed by Sandoz has a pH of about 6.8 and a total acidity of about3.6; the TOLEREX (Trademark) composition marketed by Norwich-Eaton has apH of about 5.5 and a total acidity of about 3.2; the VITAL HIGHNITROGEN (Trademark) composition marketed by Ross Laboratories has a pHof about 6.7 and a total acidity of about 3.2; and, the VIVONEX(Trademark) composition marketed by Norwich Eaton has a pH of about 5.3and a total acidity of about 5.1.

EXAMPLE 5

One thousand grams of the powder of EXAMPLE 3 is prepared by mixing theingredients in the proportions noted, except 0.23 grams of potassiumsorbate is substituted for the 0.46 grams of potassium sorbate.

EXAMPLE 6

Two hundred and thirty seven grams of the food composition powder ofEXAMPLE 5 is mixed at 76 degrees F with 832 milliliters of steriledistilled water at 5:00 pm on May 11, 1992. The resulting drink providesabout 1 calorie per cubic centimeter, has a pH of about 4.6, has anosmolarity of about 300, has a viscosity of about 90 to 100 centipoises,has a total acidity of about 5.85, and has particles of food compositioneach having a size of less than about 100 mesh.

EXAMPLE 7

As soon as the drink (suspension) of EXAMPLE 4 is produced, i.e., assoon as the rehydration of the powder is performed, a p late count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The forgoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 4 is stored at room temperature exposed to the air.A plate count is initiated at 5:00 pm each day for ten consecutive days.As shown below in TABLE II, in each plate count less than ten aerobicmicroorganisms (bacteria) per grams are detected. No anaerobic bacteriaare detected during any of the plate counts.

                  TABLE II                                                        ______________________________________                                        PLATE COUNT RESULTS SHOWING ABSENCE OF                                        AEROBIC BACTERIA IN SUSPENSION                                                PLATE                                                                         COUNT                                                                         FOR DAY                 AEROBIC ORGANISMS                                     NO.     DESCRIPTION     PER MILLILITER                                        ______________________________________                                        1       Rehydration,                                                                             5:00 pm  <10                                               2       1 day,     5:00 pm  <10                                               3       2 days,    5:00 pm  <10                                               4       3 days,    5:00 pm  <10                                               5       4 days,    5:00 pm  <10                                               6       5 days,    5:00 pm  <10                                               7       6 days,    5:00 pm  <10                                               8       7 days,    5:00 pm  <10                                               9       8 days,    5:00 pm  <10                                               10      9 days,    5:00 pm  <10                                               11      10 days,   5:00 pm  <10                                               ______________________________________                                    

EXAMPLE 8

As soon as the drink (suspension) of EXAMPLE 6 is produced, i.e., assoon as the rehydration of the powder is performed, a plate count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The foregoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 6 is stored at room temperature. A plate count isinitiated at 5:00pm each day for ten consecutive days. As shown below inTABLE III, in each plate count twenty or less aerobic organisms per gramare detected.

                  TABLE III                                                       ______________________________________                                        PLATE COUNT RESULTS SHOWING ABSENCE OF                                        AEROBIC BACTERIA IN SUSPENSION                                                PLATE                                                                         COUNT                                                                         FOR DAY                 AEROBIC ORGANISMS                                     NO.     DESCRIPTION     PER MILLILITER                                        ______________________________________                                        1       Rehydration,                                                                             5:00 pm   20                                               2       1 day,     5:00 pm  <10                                               3       2 days,    5:00 pm  <10                                               4       3 days,    5:00 pm  <10                                               5       4 days,    5:00 pm  <10                                               6       5 days,    5:00 pm  <10                                               7       6 days,    5:00 pm  <10                                               8       7 days,    5:00 pm  <10                                               9       8 days,    5:00 pm  <10                                               10      9 days,    5:00 pm  <10                                               11      10 days,   5:00 pm  <10                                               ______________________________________                                    

EXAMPLE 9

Two hundred and thirty seven grams of the food composition powder ofEXAMPLE 3 was mixed with 832 milliliters of sterile distilled water in abeaker to form a homogenous solution. The solution had a viscosity ofabout 250 centipoises, The size of food composition particles insuspension in the solution was less than 100 mesh. The solution wasallowed to stand for ten days at room temperature. At the end of the tenday period, the solution was still substantially homogeneous andparticulate had not settled or separated out of solution form layers ofmaterial at the bottom of the beaker.

EXAMPLE 10

Two hundred and thirty seven grams of the food composition powder ofEXAMPLE 5 was mixed with 832 milliliters of sterile distilled water in abeaker to form a homogeneous solution. The solution has a viscosity ofabout 250 centipoises. The size of the food composition particles insuspension in the solution was less than or equal to 100 mesh. Thesolution was allowed to stand for ten days at room temperature. At theend of the ten day period, the solution was still substantiallyhomogeneous and particulate had not settled or separated out of solutionto form layers of material at the bottom of the beaker.

EXAMPLE 11

One thousand grams of the powder of EXAMPLE 3 is prepared by mixing theingredients in the proportions noted, except that 8.0 grams ofMaltodextrin, M100 and 2.0 grams of whey protein concentrate foretein 35are utilized in place of the ten grams of pectin.

EXAMPLE 12

Two hundred and thirty seven grams of the food composition powder ofEXAMPLE 11 is mixed with 832 milliliters of sterile distilled water in abeaker to form a homogeneous solution. The solution has a viscosity ofabout 250 centipoises. The size of the food composition particles insuspension in the solution is less than or equal to 100 mesh. Thesolution is allowed to stand at room temperature. In less than six hoursparticulate begin settling and separating out of the solution to form alayer of material at the bottom of the beaker.

EXAMPLE 13

One thousand grams of the powder of EXAMPLE 3 is prepared by mixing theingredients in the proportions noted, except that 8.0 grams ofMaltodextrin, M100 and 2.0 grams of whey protein concentrate FORETEIN 35are utilized in place of the ten grams of pectin.

EXAMPLE 14

Two hundred and thirty seven grams of food composition powder of EXAMPLE13 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 220 degrees Fahrenheit for five (5)minutes. After the solution had been heated for two minutes, precipitatebegins to form and fall to the bottom of the beaker. The precipitatecontains whey protein.

EXAMPLE 15

Two hundred and thirty seven grams of food composition powder of EXAMPLE3 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 220 degrees Fahrenheit for five (5)minutes. Precipitate does not form during the time the solution isheated.

EXAMPLE 16

Two hundred and thirty seven grams of food composition powder of EXAMPLE1 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto the temperature of 285 degrees Fahrenheit for ten (10) seconds.Precipitate does not form during the time the solution is heated.

EXAMPLE 17

Two hundred and thirty seven grams of food composition powder of EXAMPLE13 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 300 degrees Fahrenheit for four (4)seconds. After the solution had been heated for one (1) minutes,precipitate begins to form and fall to the bottom of the beaker. Theprecipitate contains whey protein.

EXAMPLE 18

One thousand grams of the powder of EXAMPLE 1 is prepared by mixing theingredients in the proportions noted, except that 1.0 gram ofMaltodextrin (Polysaccharides) is utilized in place of the one gram ofpectin.

EXAMPLE 19

Two hundred and thirty seven grams of food composition powder of EXAMPLE18 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 300 degrees Fahrenheit for four (4)seconds. After the solution had been heated for one (1) minute,precipitate begins to form and fall to the bottom of the beaker. Theprecipitate contains whey protein.

EXAMPLE 20

Two hundred and thirty seven grams of food composition powder of EXAMPLE18 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 285 degrees Fahrenheit for ten (10)seconds. After the solution has been heated for two (2) minutes,precipitate begins to form and fall to the bottom of the beaker. Theprecipitate contains whey protein.

EXAMPLE 21

Two hundred and thirty seven grams of food composition powder of EXAMPLE1 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 300 degrees Fahrenheit for four (4)seconds. Precipitate does not form during the time the solution isheated.

EXAMPLE 22

One thousand grams of the powder of EXAMPLE 3 is prepared by mixing theingredients in the proportions noted, except that ten grams ofprotopectin is utilized in place of the ten grams of pectin.

EXAMPLE 23

Two hundred and thirty seven grams of food composition powder of EXAMPLE22 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto and remains at the temperature of 285 degrees Fahrenheit for ten (10)seconds. Precipitate does not form during the time the solution isheated.

EXAMPLE 24

One thousand grams of the powder of EXAMPLE 3 is prepared by mixing theingredients in the proportions noted, except that ten grams of pectinicacid is utilized in place of the ten grams of pectin.

EXAMPLE 25

Two hundred and thirty seven grams of food composition powder of EXAMPLE24 is mixed with 832 milliliters of sterile distilled water in a beakerto form a homogeneous solution. The solution has a viscosity of about250 centipoises. The size of food composition particles in suspension inthe solution is less than or equal to 100 mesh. The solution is heatedto the temperature of 300 degrees Fahrenheit for three (3) seconds.Precipitate does not form during the time the solution is heated.

EXAMPLE 26

Examples 24 and 25 are repeated in sequence, except that in Example 24the amount of pectinic acid in the powder is reduced to a weight percentsufficient to permit some precipitate containing whey protein to formduring Example 25.

EXAMPLE 27

Example 26 is repeated, except the powder of Example 24 includes 0.40%by weight sodium carboxymethylcellulose. No precipitate is formed duringExample 25.

EXAMPLE 28

Example 27 is repeated, except in Example 24 ten grams of pectin issubstituted for ten grams of pectinic acid. Similar results areobtained.

EXAMPLE 29

Examples 3 and 4 are repeated, except that the amount of potassiumsorbate in the food composition prepared in Example 3 is reduced suchthat the pH of the resulting drink in Example 4 is about 5.1 instead ofabout 4.6. The quantity of citric acid in the food composition preparedin Example 3 is also reduced so that the total acidity of the resultingdrink is about 5.05 instead of 5.85. The resulting drink still providesone calorie per cubic centimeter, has an osmolarity of about 300, has aviscosity of about 90 to 100 centipoise, and has particles each having asize of less than about 100 mesh.

EXAMPLE 30

As soon as the drink (suspension) of EXAMPLE 29 is produced, i.e., assoon as the rehydration of the powder is performed, a plate count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The forgoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 29 is stored at room temperature exposed to theair. A plate count is initiated at 5:00 pm each day for ten consecutivedays following the day on which the drink of EXAMPLE 29 is formulated byrehydrating the powder food composition powder. In the plate count takenat rehydration and in each of the ten plate counts taken afterrehydration, in excess of ten aerobic microorganisms per grams aredetected. Anaerobic bacteria are detected during each of the platecounts.

EXAMPLE 31

Examples 3 and 4 are repeated, except that the amount of potassiumsorbate in the food composition prepared in Example 3 is reduced suchthat the pH of the resulting drink in Example 4 is about 4.9 instead ofabout 4.6. The quantity of citric acid in the food composition is alsoreduced so that the total acidity of the resulting drink is about 5.4instead of 5.85. The resulting drink still provides 1 calorie per cubiccentimeter, has an osmolarity of about 300, has a viscosity of about 90to 100 centipoise, and has particles each having a size of less thanabout 100 mesh.

EXAMPLE 32

As soon as the drink (suspension) of EXAMPLE 31 is produced, i.e., assoon as the rehydration of the powder is performed, a plate count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The forgoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 31 is stored at room temperature exposed to theair. A plate count is initiated at 5:00 pm each day for ten consecutivedays following the day on which the drink of EXAMPLE 31 is formulated byrehydrating the powder food composition powder. In the plate count takenat rehydration and in each of the ten plate counts taken afterrehydration, less than ten aerobic organisms per gram are detected.Anaerobic bacteria are not detected during any of the plate counts.

EXAMPLE 33

Examples 3 and 4 are repeated, except that the amount of potassiumsorbate in the food composition prepared in Example 3 is increased suchthat the pH of the resulting drink in Example 4 is about 4.0 instead ofabout 4.6. The quantity of citric acid in the food composition is alsodecreased so that the total acidity of the resulting drink is about 5.4instead of 5.85. The resulting drink still provides 1 calorie per cubiccentimeter, has an osmolarity of about 300, has a viscosity of about 90to 100 centipoise, and has particles each having a size of less thanabout 100 mesh. The resulting drink has a total acidity of about 5.9.

EXAMPLE 34

As soon as the drink (suspension) of EXAMPLE 33 is produced, i.e., assoon as the rehydration of the powder is performed, a plate count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The forgoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 33 is stored at room temperature exposed to theair. A plate count is initiated at 5:00 pm each day for ten consecutivedays following the day on which the drink of EXAMPLE 33 is formulated byrehydrating the powder food composition powder. In the plate count takenat rehydration and in each of the ten plate counts taken afterrehydration, less than ten aerobic microorganisms (bacteria) per gramare detected. Anaerobic bacteria are not detected during any of theplate counts.

EXAMPLE 35

Examples 3 and 4 are repeated, except that the amount of potassiumsorbate in the food composition prepared in Example 3 is increased suchthat the pH of the resulting drink in Example 4 is about 3.0 instead ofabout 4.6. The resulting drink still provides 1 calorie per cubiccentimeter, has an osmolarity of about 300, has a viscosity of about 90to 100 centipoise, and has particles each having a size of less thanabout 100 mesh. The resulting drink has a total acidity of about 6.10.

EXAMPLE 36

As soon as the drink (suspension) of EXAMPLE 35 is produced, i.e., assoon as the rehydration of the powder is performed, a plate count isperformed to determine the presence of aerobic and anaerobic bacteria.The plate count is performed by transferring one milliliter of the drinkto a 10 milliliter enriched Thio. The Thio is incubated at 35° C. forfour days to culture for anaerobes. The Thio is then examined todetermine the existence of aerobic and anaerobic bacteria. The forgoingplate count procedure is carried out in accordance with the FDABacteriological Analytical Manual, 4th Edition, 1984, Chapter 4, andwith the ASM Manual of Clinical Microbiology, 4th Edition, 1985.

The drink of EXAMPLE 35 is stored at room temperature exposed to theair. A plate count is initiated at 5:00 pm each day for ten consecutivedays following the day on which the drink of EXAMPLE 35 is formulated byrehydrating the powder food composition powder. In the plate count takenat rehydration and in each of the ten plate counts taken afterrehydration, less than ten aerobic organisms per gram are detected.Anaerobic bacteria are not detected during any of the plate counts.

While preparing drinks in accordance with the invention which have a pHin the range of 2 to 6.5 helps prevent or minimize the formation ofaerobic and anaerobic bacteria in the drinks, I have discovered thatproducing a drink with a pH in the range of 2 to about 4.9 is criticalin preventing the growth of all or substantially all bacteria in thedrink. As used herein, the growth of "substantially all" microorganisms(bacteria) is prevented if a concentration of no more than ten aerobicorganisms per milliliter results in the drink at room temperature.

EXAMPLE 37

Examples 31 and 32 are repeated, except that the quantity of sodiumcitrate and citric acid in the drink is reduced to lower the totalacidity from 5.4 to about 5.00. Similar results are obtained.

EXAMPLE 38

Examples 33 and 34 are repeated, except that the quantity of sodiumcitrate and citric acid in the drink is reduced to lower the totalacidity from 5.9 to about 5.00. Similar results are obtained.

EXAMPLE 39

Examples 35 and 36 are repeated, except that the quantity of sodiumcitrate and citric acid in the drink is reduced to lower the totalacidity from 6.1 to about 4.5. Similar results are obtained.

EXAMPLE 40

Examples 31 and 32 are repeated, except that the amount of sodiumcitrate is increased to increase the total acidity of the aqueous drinkto about 5.6 in Example 31. Similar results are obtained.

EXAMPLE 41

Examples 31 and 32 are repeated, except that the amount of sodiumcitrate is decreased to decrease the total acidity of the aqueous drinkto about 4.9 in Example 31. Similar results are obtained.

The viscosity of the food composition of the invention is important andis, in part, responsible for the difficulty in finding a suitablestabilizer. The viscosity is such that the food composition, whenreconstituted with water, can be readily drunk. The viscosity at 68° F.of the reconstituted food composition is less than 10,000 centipoises,preferably less than 1000 centipoises. The viscosity of olive oil at 68°F. is 1008 millipoises; of sperm oil at 68° F. is 420 millipoises; ofwater at 68° F. is 10.02 millipoises; of caster oil at 68° F. is 10,272millipoises; of turpentine at 68° F. is 14.87 millipoises; of methylalcohol at 68° F. is 5.93 millipoises; and, of glycerol at 20° C is10,690 millipoises. The viscosity of glycerol at 20.9° C. is 7,776millipoises. Even at low viscosities of 500 centipoises or less, thefood composition of the invention retains its homogeneity. In oneembodiment of the invention, the preferred viscosity is less than 500centipoises.

The size of the particles in the food composition of the invention afterthe food composition is reconstituted is also important. Particles inthe reconstituted food composition generally are each equal to or lessthan 100 mesh in size. A 20 mesh particle moves through a screen openingof 0.0331 inch; a 50 mesh particle moves through a screen opening of0.0117 inch; a 100 mesh particle moves through a screen opening of0.0059 inch; a 200 mesh particle moves through a screen opening of0.0021 inch; and, a 325 mesh particle moves through a screen opening of0.0017 inch. Since particulate in the reconstituted food compositionmust remain in suspension, the particulate size is small.

The food composition of the invention is ingested at any desired pointalong the digestive tract, but ordinarily is administered to a patientorally or is tubally fed directly into the patient's stomach. Ifappropriate, the reconstituted food composition can be tubally directlyfed into the intestinal tract or the esophagus. The patient can, aswould be appreciated by those of skill in the art, can be a hominid orother appropriate animal.

Having described my invention in such terms as to enable those skilledin the art to understand and practice it, and having identified thepresently preferred embodiments thereof, I claim:
 1. A method forpreparing a sterile food composition for ingestion along the digestivetract of a patient, said method including the steps of(a) preparing apowder food composition by blending together(i) from 6% to 28% by weightof water soluble protein; (ii) from 4% to 22% by weight of triglyceridesof predominantly 6 to 26 carbon atoms in the fatty acid chain; (iii)from 35% to 78% by weight of carbohydrates selected from the groupconsisting of corn syrup solids, trisaccharides, tetrasaccharides,pentasaccharides, hexasaccharides, dextrose, fructose, sucrose, maltose,oligosaccharides and higher saccharides; (iv) from 0.1% to 10% by weightof an emulsifier; (v) from 0.1% to 8% by weight of an edible acid foradjusting the pH of the food composition within the range of 2 to about4.9 when said food composition is hydrated; (vi) from 0.01% to 6% byweight of an antimicrobial agent selected from the group consisting ofsorbic acid, benzoic acid, sodium benzoate, potassium sorbate, sodiumsorbate, and potassium benzoate; and, (v) from 1% to 5.0% by weight of apectic substance, said pectic substance preventing the precipitation ofsaid protein when said food composition is hydrated to form a drink andis sterilized to kill substantially all microorganisms in the drink; (b)mixing said powder food composition with water to form an aqueous foodsolution; (c) heating said aqueous food solution to a sterilizationtemperature of at least about two hundred degrees Fahrenheit for a timesufficient to kill substantially all microorganisms in said foodsolution; and, (d) cooling said sterilized food solution.
 2. The methodof claim 1 wherein in step (a), from 0.001% to 4.0% by weightmethylcellulose is blended into said powder food composition.
 3. Themethod of claim 1 wherein in step (a), from 0.001% to 4.0% by weight ofa water soluble complex carbohydrate stabilizer selected from the groupconsisting of complex carbohydrates and complex carbohydrate derivativesis blended into said powder food composition.
 4. The method of claim 1wherein said pectic substance is pectin.
 5. A food composition foringestion along the digestive tract of a patient, said food compositionconsisting of an aqueous solution including:(a) 25% to 98% by weight ofwater; (b) water soluble protein; (c) triglycerides of predominantly 6to 26 carbon atoms in the fatty acid chain; (d) carbohydrates selectedfrom the group consisting of corn syrup solids, trisaccharides,tetrasaccharides, pentasaccharides, hexasaccharides, dextrose, fructose,sucrose, maltose, oligosaccharides and higher saccharides; (e) an edibleacid for adjusting the pH of said solution within the range of 2 toabout 4.9; (f) an antimicrobial agent selected from the group consistingof sorbic acid, benzoic acid, sodium benzoate, potassium sorbate, sodiumsorbate, and potassium benzoate; (g) a stabilizer; and (h) a buffer foradjusting the total acidity of said food composition to greater than 4.0when the pH of said food composition is within the range of 2 to about4.9.
 6. The food composition of claim 5 wherein said stabilizer is awater soluble complex carbohydrate stabilizer selected from the groupconsisting of complex carbohydrates and complex carbohydratederivatives.
 7. The food composition of claim 6 wherein said stabilizerincludes from 1% to 5.0% by weight of a pectic substance, said pecticsubstance preventing the precipitation of said protein when said foodcomposition is hydrated to form a drink and is sterilized to killsubstantially all microorganisms in the drink.
 8. A food composition foringestion along the digestive tract of a patient, said food compositionconsisting of an aqueous solution including:(a) 25% to 95% by weight ofwater; (b) protein; (c) triglycerides of predominantly 6 to 26 carbonatoms in the fatty acid chain; (d) carbohydrates selected from the groupconsisting of corn syrup solids, trisaccharides, tetrasaccharides,pentasaccharides, hexasaccharides, dextrose, fructose, sucrose, maltose,oligosaccharides and higher saccharides; (e) an edible acid foradjusting the pH of said solution within the range of 2 to about 4.9;(f) an antimicrobial agent selected from the group consisting of sorbicacid, benzoic acid, sodium benzoate, potassium sorbate, sodium sorbate,and potassium benzoate; (g) a stabilizer; and (h) a buffer for adjustingthe total acidity of said food composition to greater than 5.0 when thepH of said food composition is within the range of 2 to about 4.9. 9.The food composition of claim 8 wherein said stabilizer is a watersoluble complex carbohydrate stabilizer selected from the groupconsisting of complex carbohydrates and complex carbohydratederivatives.
 10. The food composition of claim 9 wherein said stabilizerincludes from 1% to 5.0% by weight of a pectic substance, said pecticsubstance preventing the precipitation of said protein when said foodcomposition is hydrated to form a drink and is sterilized to killsubstantially all microorganisms in the drink.
 11. A food compositionfor ingestion along the digestive tract of a patient, said foodcomposition consisting of an aqueous solution including:(a) 25% to 95%by weight of water; (b) water soluble protein; (c) triglycerides ofpredominantly 6 to 26 carbon atoms in the fatty acid chain; (d)carbohydrates selected from the group consisting of corn syrup solids,trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides,dextrose, fructose, sucrose, maltose, oligosaccharides and highersaccharides; (e) an edible acid for adjusting the pH of said solutionwithin the range of 2 to about 4.9; (f) an antimicrobial agent selectedfrom the group consisting of sorbic acid, benzoic acid, sodium benzoate,potassium sorbate, sodium sorbate, and potassium benzoate; (g) astabilizer; (h) a buffer for adjusting the total acidity of said foodcomposition to greater than 5.4 when the pH of said food composition iswithin the range of 2 to about 4.9.
 12. The food composition of claim 11wherein said stabilizer is a water soluble complex carbohydratestabilizer selected from the group consisting of complex carbohydratesand complex carbohydrate derivatives.
 13. The food composition of claim12 wherein said stabilizer includes from 1% to 5.0% by weight of apectic substance, said pectic substance preventing the precipitation ofsaid protein when said food composition is hydrated to form a drink andis sterilized to kill substantially all microorganisms in the drink.